Coconut Aminos is a soy-free seasoning sauce made from coconut tree sap, which
comes right out of the tree so vital, active and alive with nutrients, that it is only blended with
Coconut Secret's own sun dried mineral-rich sea salt and aged, without the need for a fermentation booster
or added water.

A comparison between coconut tree sap and soy shows that coconut sap contains up to 14 times
the amino acid content of soy. Many soy sauces on the market are fermented by first soaking the
soybeans in water and salt, and then adding specific cultures of molds, yeasts, and bacteria to
help catalyze the fermentation process. When the coconut tree is tapped, it produces a highly nutrient-rich "sap" that exudes from
the coconut blossoms. This sap is very low glycemic (GI of only 35), is an abundant source
of amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral PH.

Use Coconut Aminos like soy sauce in dressings, marinades, sautes, and with sushi.

Preparation:
Make the broth first: fill up your biggest pot with the broth and aminos and add some ice cubes to keep it very cold. It is okay if the broth is a bit over 10 cups, but do not use less than 10 cups of liquid.
To make the dough: mix the gluten flour and nutritional yeast flakes in a dry bowl, add herbs if you are using, and mix with a fork. Add the very cold water and Coconut Aminos all at once, and mix well (first with a spatula, then with your hands works best). The dough will become very spongy and elastic, and it should be one doughy ball. There may be some liquid that does not bind with the dough- simply drain it off. Let the dough rest for a few minutes, then slice into three equal sized pieces and drop into your cold broth. Bring the broth to a boil, and then simmer at medium/low heat for 1 hour. Check periodically, to make sure it's not boiling. Stir the pieces halfway through (using tongs or a wooden spoon) so they don't stick. Let it cool completely in the broth, then store in its broth in the fridge for up to a week (sometimes longer!).
BEST WAY TO COOK FRESH SEITAN:
Cut the seitan into half-inch thick slices and grill until brown in a lightly oiled cast iron pan, for about 10 minutes each side. Serve with noodles, rice, vegetables, or in stir-fries, pastas, or on sandwiches!

Seitan Salty Ginger and Mustard Dipping Sauce

Ingredients:

1/2 cup Coconut Aminos (dilute with water to decrease saltiness if desired)

In a small bowl mix the arrowroot and spices with 1 Tbsp. water, and stir to make a smooth sauce. Add the Aminos to a small saucepan and heat on low until warm. Add the arrowroot/spice mixture and stir constantly until thick, about ten minutes. When thickened, take off the heat and pour into a glass bowl. Stir in 1/2
tsp. vinegar.